Spectral characterisation of dairy products using photon time-of-flight spectroscopy
(2013) In Journal of Near Infrared Spectroscopy 21(5). p.375-383- Abstract
- In this paper, we present, for the first time, the absorption and reduced scattering spectra of commercially available milk and yoghurt products, obtained using photon-time-of-flight spectroscopy. The ability of this technique to separate the contributions from absorption and scattering in the sample provides important information on the chemical composition and micro-structural properties, which are not available with the traditional techniques used in dairy production. The instrument operates in the spectral range from 500 nm to 1030 nm. The reduced scattering coefficient varies from 5 cm(-1) for milk with 0.1% fat in the near infrared range, to 60 cm(-1) for yoghurt with 3.0% fat in the green wavelength regime. The absorption is within... (More)
- In this paper, we present, for the first time, the absorption and reduced scattering spectra of commercially available milk and yoghurt products, obtained using photon-time-of-flight spectroscopy. The ability of this technique to separate the contributions from absorption and scattering in the sample provides important information on the chemical composition and micro-structural properties, which are not available with the traditional techniques used in dairy production. The instrument operates in the spectral range from 500 nm to 1030 nm. The reduced scattering coefficient varies from 5 cm(-1) for milk with 0.1% fat in the near infrared range, to 60 cm(-1) for yoghurt with 3.0% fat in the green wavelength regime. The absorption is within the range of 0.05-0.5cm(-1), with only small variation in the absolute value between products. Our results show that the reduced scattering clearly distinguishes milk and yoghurt with the same fat content and can offer a reliable way of monitoring structural formation during milk fermentation. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/4275350
- author
- Nielsen, Otto Hojager Attermann ; Subash, Arman LU ; Nielsen, Frederik Donbaek ; Dahl, Anders Bjorholm ; Skytte, Jacob Lercke ; Andersson-Engels, Stefan LU and Khoptyar, Dmitry LU
- organization
- publishing date
- 2013
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- optical properties, turbid media, photon-time-of-flight, dairy products, milk, yoghurt, fermentation
- in
- Journal of Near Infrared Spectroscopy
- volume
- 21
- issue
- 5
- pages
- 375 - 383
- publisher
- IM Publications LLP
- external identifiers
-
- wos:000327291600007
- scopus:84886768727
- ISSN
- 0967-0335
- DOI
- 10.1255/jnirs.1075
- language
- English
- LU publication?
- yes
- id
- c19f94ff-b033-435b-9a66-e75bab8c67f2 (old id 4275350)
- date added to LUP
- 2016-04-01 13:16:59
- date last changed
- 2022-01-27 18:18:51
@article{c19f94ff-b033-435b-9a66-e75bab8c67f2,
abstract = {{In this paper, we present, for the first time, the absorption and reduced scattering spectra of commercially available milk and yoghurt products, obtained using photon-time-of-flight spectroscopy. The ability of this technique to separate the contributions from absorption and scattering in the sample provides important information on the chemical composition and micro-structural properties, which are not available with the traditional techniques used in dairy production. The instrument operates in the spectral range from 500 nm to 1030 nm. The reduced scattering coefficient varies from 5 cm(-1) for milk with 0.1% fat in the near infrared range, to 60 cm(-1) for yoghurt with 3.0% fat in the green wavelength regime. The absorption is within the range of 0.05-0.5cm(-1), with only small variation in the absolute value between products. Our results show that the reduced scattering clearly distinguishes milk and yoghurt with the same fat content and can offer a reliable way of monitoring structural formation during milk fermentation.}},
author = {{Nielsen, Otto Hojager Attermann and Subash, Arman and Nielsen, Frederik Donbaek and Dahl, Anders Bjorholm and Skytte, Jacob Lercke and Andersson-Engels, Stefan and Khoptyar, Dmitry}},
issn = {{0967-0335}},
keywords = {{optical properties; turbid media; photon-time-of-flight; dairy products; milk; yoghurt; fermentation}},
language = {{eng}},
number = {{5}},
pages = {{375--383}},
publisher = {{IM Publications LLP}},
series = {{Journal of Near Infrared Spectroscopy}},
title = {{Spectral characterisation of dairy products using photon time-of-flight spectroscopy}},
url = {{http://dx.doi.org/10.1255/jnirs.1075}},
doi = {{10.1255/jnirs.1075}},
volume = {{21}},
year = {{2013}},
}